Honey kaleve

Honey kaleve is a high–calorie food from Tajik cuisine. This dish is similar to the Tatar chak-chak and Kazakh shek-shek, or rather, these are only national varieties of this wonderful, delicious dish.
The culinary recipe of this sweet got into my hands from my mother, who also adored baking. First, she whipped milk with eggs with a mixer (or a broom, which is convenient for anyone), added sifted flour and white salt. Then she kneaded a soft, homogeneous dough from these ingredients. After that, she rolled the finished dough into a layer about 3 mm thick, and cut them into thin strips 6 cm long. She was heating butter in a deep frying pan. And fried strips of dough in boiling oil in several steps. After that, she heated honey in a water bath. My mother added granulated sugar to honey, removed it from the water and put it on a slow fire. And constantly stirring, boiled until the sugar was completely dissolved in honey. Then she put the fried strips in a deep saucepan and poured the honey-sugar mixture on the dough. I mixed everything thoroughly. Ready-made kaleve, my mother laid out on a flat dish, wetting her hands in cold water beforehand. Then I put them in the refrigerator for 30 minutes.